Fujiwara (Shin-Sakae/Higashisakura/Izumi｜Japanese)

Fujiwara

ふじ原

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Helpdesk

Meja bantuan Savor Japan dapat membantu pengunjung asing berbahasa Inggris di Jepang berkomunikasi dengan restoran dan membuat reservasi antara pukul 9:00 pagi dan 9:00 malam (waktu Jepang. Ini bukan nomor bebas pulsa).

050-2030-4678 (+81-50-2030-4678)

Tempat Makan

052-959-5513 (+81-52-959-5513)

Jika Anda menyukai restoran ini, silakan bergabung menjadi anggota melalui tombol "Masuk / Bergabung". Kemudian Anda dapat menggunakan bookmark.

It is a dish with a generous assortment of 6~7 seafood varieties selected from local and nationwide sources. Fresh seafood from fishing ports such as Morozaki and Himakajima can be enjoyed. In the photographs are medium-fatty tuna, sawara (Japanese Spanish mackerel), tachiuo (hairtail), sayori (halfbeak), sakuradai (cherry anthias), and sumiika (Japanese spineless cuttlefish).

[Amadai (tilefish) steamed with young bamboo] where one can fully enjoy the hot and savory goodness

Steamed seasonal fish and chopped locally-grown "seaweed" are sprinkled with kudzu sauce to create a dish that overflows with flavor. The gently steamed amadai (tilefish) has a sublime texture. The bamboo shoots are also locally sourced and have a taste that is unique to the season.

Fluffy [two-toned eel broil] with firm-fleshed natural eel

Natural eels that weigh roughly 1kg are prepared in two ways: shirayaki (broiled eel without seasoning) and kabayaki (broiled eel dipped in soy-based sauce), making it the perfect dish for those who enjoy eel. Shirayaki (broiled eel without seasoning) is seasoned to taste with wasabi and salt. The firm and distinctive chewiness is delicious.

"Assorted platter" where you can enjoy fresh seasonal fish such as early season, peak season, and late season.

This dish is a luxurious assortment of 6 to 7 types of local fish and seafood selected from all over Japan. You can taste fresh seafood from fishing ports such as Shizaki and Himakajima. The photo shows medium fatty tuna, Spanish mackerel, hairtail, halfbeak, cherry snapper, and squid.

"Steamed young bamboo shoots of sweet snapper" where you can enjoy the fluffy flesh

This is a tasteful dish of steamed seasonal fish, pounded locally harvested "wakame" seaweed, and sprinkled on kudzu paste. The fluffy steamed tilefish has a blissful texture. The bamboo shoots are also locally produced, giving it a taste that can only be enjoyed in season.